Congrats to Sharon Rizzo, who won Cleo Coyle's new Haunted Bookshop Mystery, The Ghost and the Bogus Bestseller, and her new Coffeehouse Mystery, Shot in the Dark along with Cleo's holiday prize package!

Congrats to Bernice K, Jaime M, Karen B, Tiffany S, and Vickie "la", who won a copy of For Cheddar or Worse by Avery Aames aka Daryl Wood Gerber. And there's one more winner if she can give me a good email. "Sweet" Jane...contact me.

Congrats to Kara Marks who won a copy of Steamed Open by Barbara Ross, and also to Kathleen Kendler who won One Taste Too Many by Debra Goldstein!

Congrats to Kay Bennett, winner of the Around the Kitchen Table collection of books by Daryl, Leslie, Krista, Cleo, Sheila and Linda.

Congrats to Faith, winner of As the Christmas Cookie Crumbles by Leslie Budewitz and a set of Christmas cookie cutters.

Saturday, January 5, 2019

Cooking Hacks for Fluffy Mashed Potatoes #Recipe @PegCochran

Everyone knows how to make mashed potatoes, right? That's what I thought, too. Although I wasn't getting the consistently fluffy clouds of potatoes that I wanted. Then I found "Chef John's" technique on AllRecipes. It's not earth shattering, but a few of the tips have really upped my mashed potato game.

So this isn't a recipe so much as "instructions." Try some of these tips the next time you make mashed potatoes--I think you'll be pleasantly surprised!

First off, you probably cut your potatoes into quarters or even smaller pieces before boiling, right? Try this instead--cut them in half the long way. This helps to eliminate the size disparity that results in unevenly cooked potatoes.

Boil your potatoes as usual. Mine took about ten minutes once the water came to a full rolling boil. Drain potatoes and return them to the pan. Put the pan over a low flame for one minute. This will dry your potatoes and remove any excess moisture.

Now it's time to start mashing. Do not add any milk or butter yet. Take your masher and go around the pot in a circle with it two times. This will start breaking up the potatoes.

Now add your milk and butter and continue mashing until all potatoes are mashed.

Finally, whisk in salt and pepper to taste.

You should have a pot of fluffy mashed potatoes. Yes, you could use a mixer but that turns the potatoes gluey instead of fluffy. Try this method instead.

The finished product--topping my Shepherd's Pie.

Final note: the masher above is the type that Chef John recommends. He does not recommend the circular kind.

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2 comments:

Some good tips here.Is anyone willing to do a mashed potato comparison?I've read that a potato ricer is a great way to get good mashed potatoes.Who's willing to do a batch, 1/2 this way and 1/2 with a ricer, and then report back?LOVE mashed potatoes.

I have used a ricer to make mashed potatoes. I haven't done it in awhile because I can't remember where I put my ricer (LOL) and it takes time and a certain amount of elbow grease. I think riced potatoes are the best, but this is a good alternative if you don't want to go through the trouble.